183 Cals 13 Protein 5 Carbs 13 Fats
YIELD:2 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
INGREDIENTS
For the roasted tomatoes:
1 cup halved grape tomatoes
1 teaspoon olive oil
pinch kosher salt
black pepper, to taste
sprig fresh thyme or oregano
For the omelet:
3 large eggs
1/8 teaspoon salt
black pepper, to taste
1 cup baby spinach, sliced
1 ounce ATHENOS Feta cheese, crumbled
INSTRUCTIONS
Preheat oven to 400F.
Place the tomatoes on a small baking sheet and drizzle with oil, salt pepper and fresh herbs.
Roast about 12 to 15 minutes.
Meanwhile beat the eggs in a medium bowl with a little water, salt and pepper.
Heat a medium nonstick skillet over medium-low heat.
Spray with oil and pour half of the eggs.
Cook until they set, about 2 to 3 minutes then slide onto the plate.
Repeat with the remaining spray and eggs.
To serve place eggs on two plates, top with spinach, tomatoes, feta, salt and pepper.
Serving: 1/2, Calories: 183kcal, Carbohydrates: 5g, Protein: 13g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 289mg, Sodium: 362mg, Fiber: 2gBlue Smart Points:5Points +:5
Health & Nutrition
